Maybe if I take the pressure off and post Instagram pictures from my phone I’ll update more often? Worth a try. Last night we ate a delicious (and deliciously-local) simple summer dinner.
Beautiful baby new potatoes from the farm:
I brought them to a boil with a couple halved cloves of garlic, then simmered until they were done. Drained, put back in pot (covered) to dry out, and tossed while hot with a vinegary dressing of cider vinegar, olive oil, salt, pepper, a little mustard, the mashed up garlic cloves, and a tiny bit of sugar. They were creamy and delicious and I can’t wait to dive into the leftovers for lunch today.
Aside from some hydroponic tomatoes from Maine that I got at Whole Foods (blah), the rest of the meal came from the little Harvard Sq. farmer’s market, which I frequent most Tuesdays. (Mariposa Bakery pretzel rolls!) Yesterday I got local pork sausage and a couple ears of corn; I managed to hold back from the local mozzarella or burrata that I end up splurging on most weeks.
I steamed the corn for about 2 minutes. It was crazy tender and sweet like candy. It reminded me of how my mom used to lecture about proper corn technique: Bring the water to a boil. Go next door to Williams’ Farm (this is in her hometown in Western Mass). Pick the corn and leave your quarters in the can on the doorstep. Shuck the corn, boil briefly, eat. I cooked it once everything else was ready to go, and man was it good.
I muddled slices of ginger with gin and let it sit for a few minutes (longer would be better), then shook with ice, limeade, and fresh lime juice.
The corn was a great clue, but the other way I know it’s really summer (aside from the sweltering, repulsive heat) is my iced coffee obsession. Two summers ago, when I had time and energy, I was brewing stovetop espresso, sweetening and chilling it according to my dad’s recipe. I considered it “quick and easy” at the time; now the mere thought of cleaning the Moka makes me cringe. We had breakfast at Clover Harvard Square last week, and I was surprised by how delicious the iced coffee was, since the woman was drip brewing it straight over ice, then adding more ice once it was done. I expected a weak or bitter cup, but it was terrific. I asked what the trick was, and she said espresso-ground beans slow it down enough to make strong coffee that survives the ice. I’ve been doing it at home and it works!